This is a great gluten free alternative to quiche and savoury tarts.
If you don’t have Pecorino Romano, a sheeps milk hard cheese, Parmesan works brilliantly too and the oregano can be swapped with fresh thyme.
Serves 4-6.
Ingredients
750g smooth soft ricotta
4 eggs, beaten
150g Pecorino Romano, finely grated
12 oregano sprigs, leaves picked and roughly chopped
Freshly ground pepper
Method
Preheat the oven to 200 degrees Centigrade.
Grease a 21cm side sprung loose bottomed cake tin. Line the base and sides with baking parchment, make sure that you have an overlap on the base to ensure nothing can leak out.
In a large bowl whisk all of the ingredients reserving a little cheese and oregano to top the ricotta.
Spoon the ricotta mixture into the prepared tin, smooth out the top and then sprinkle over the reserved cheese and oregano.
Place the cake tin on a baking sheet and slide into the oven. Bake for 30 minutes and then turn the oven down to 160 degrees Centigrade and bake for a further 15-20minutes until the ricotta is golden and set.
Allow to cool a little in the tin before gently loosening the sides and pulling off the baking parchment.
Cooking Up The Pantry 
This is a great recipe. Bravo!
Thanks Dali! 😀Ros
Wow so simple and such a great use of those 1kg baskets of ricotta that I always see on special. Not one for the faint hearted when it comes to cheesiness!
Happy new year Laura! Got to love those big tubs o ricotta😀 Ros
Such a simple dish to make – beautiful 🙂
I’m half-Maltese, so anything with rikotta is a winner for me. Will definitely try this out.
Enjoy😀 Ros
This looks like a great idea and recipe!